Introduction

Red Velvet Cream Cheese Thumbprint Cookies are a delightful twist on the classic thumbprint cookie, combining rich red velvet flavor with a smooth cream cheese filling. Perfect for festive occasions or everyday indulgence, these cookies are both eye-catching and delicious.

A close-up view of deep red velvet cookies arranged on a white plate, each cookie coated in sparkling sugar crystals, with a single layer of smooth, creamy white frosting piped in small dollops in the center of each. The cookies have a soft texture with visible cracks on the surface, and are tightly packed together. The background shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups (300g) all-purpose flour
2 tablespoons (14g) unsweetened natural cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup (226g) unsalted butter, softened (for dough)
1 ½ cups (300g) granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract (for dough)
1 tablespoon (15ml) white vinegar (for dough)
½ cup (120ml) buttermilk (or homemade)
1-2 ounces (30-60ml) red gel food coloring
8 ounces (226g) full-fat cream cheese, softened (for filling)
½ cup (113g) unsalted butter, softened (for filling)
3-4 cups (360-480g) powdered sugar, sifted
1 teaspoon vanilla extract (for filling)
Pinch of salt (for filling)
Optional: Additional powdered sugar for dusting
Optional: Melted white chocolate for drizzling

Instructions

Step 1: Preheat oven to 375°F (190°C). Line several baking sheets with parchment paper or silicone baking mats.
Step 2: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
Step 3: In a stand mixer, cream the softened unsalted butter and granulated sugar on medium-high speed for 3-5 minutes until light and fluffy.
Step 4: Add the egg, vanilla extract, and white vinegar. Beat on medium speed until just combined, scraping down the sides of the bowl.
Step 5: Mix in 1-2 ounces of red gel food coloring until the dough has a vibrant red color.
Step 6: Add the dry mixture in three additions, alternating with two additions of buttermilk. Mix on low speed only until the flour streaks disappear to avoid overmixing.
Step 7: Scrape the dough into a ball, cover tightly with plastic wrap, and refrigerate for at least 30 minutes, up to 2 hours.
Step 8: For the filling, beat softened cream cheese and unsalted butter in a clean stand mixer bowl on medium speed for 2-3 minutes until smooth and creamy. Scrape down the sides frequently.
Step 9: Gradually add sifted powdered sugar, one cup at a time, mixing on low speed until combined. Then beat on medium-high for 2-3 minutes until light and fluffy.
Step 10: Stir in vanilla extract and a pinch of salt until well blended.
Step 11: Transfer the cream cheese filling to a piping bag fitted with a small round tip or a Ziploc bag with a snipped corner. Refrigerate for 15-20 minutes if it needs firming up.
Step 12: Remove chilled dough. Using a 1.5 tablespoon cookie scoop or by hand, form uniform balls and place 2 inches apart on prepared baking sheets.
Step 13: Gently press an indentation into the center of each dough ball using your thumb or the back of a rounded measuring spoon.
Step 14: Pipe or spoon a generous dollop of the cream cheese filling into the center of each indentation.
Step 15: Bake for 10-12 minutes at 375°F (190°C), until edges are set and cream cheese filling is set and slightly puffed.
Step 16: Remove from oven and cool on baking sheets for 5-7 minutes.
Step 17: Transfer cookies to a wire rack to cool completely, allowing the cream cheese filling to fully set.
Step 18: Optionally, dust with additional powdered sugar or drizzle with melted white chocolate once cookies are cooled.
Step 19: Store in an airtight container in the refrigerator for 3-5 days or freeze for 2-3 months, separating layers with parchment paper. Thaw at room temperature before serving.

Tips & Variations

Use gel food coloring for a vibrant red without thinning the dough.
For homemade buttermilk, mix ½ cup milk with ½ teaspoon vinegar or lemon juice and let sit for 5 minutes.
Chill dough well to prevent spreading during baking.
Try adding a touch of cinnamon or espresso powder to the filling for extra depth.
For a decorative touch, drizzle the cooled cookies with white chocolate or dust with powdered sugar.

Storage

Store the cookies in an airtight container in the refrigerator for 3 to 5 days to keep the cream cheese filling fresh. They can also be frozen for 2 to 3 months; be sure to separate layers with parchment paper to prevent sticking. Thaw cookies at room temperature before serving to enjoy the best texture and flavor.

How to Serve

The image shows a close-up of several red velvet thumbprint cookies arranged on a white plate. Each cookie has a deep red textured dough layer covered with a coating of granulated sugar, creating a sparkly effect on the surface. In the center of each cookie, there is a smooth, creamy, pale yellow filling layer that is slightly domed and glossy, making it look soft and rich. The cookies are stacked closely together, filling the plate, and the background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 2 hours before baking. You can also freeze the dough balls before baking; simply thaw slightly before pressing thumbprints and filling.

What if I don’t have buttermilk?

You can easily make a substitute by adding ½ teaspoon of white vinegar or lemon juice to ½ cup of milk. Let it sit for 5 minutes until it thickens slightly, then use as directed.